Rosemary Focaccia
Ingredients
- 2 cups warm water
- 2 tsp dry yeast
- 2 tsp salt
- 3 tbsp olive oil
- 4 1/4 cups flour approx.
- 1 tbsp fresh chopped rosemary
- fleur de sel to sprinkle over top
Instructions
- Basically all you need to do it pour in your warm water into your stand mixer, mix in your yeast and let it sit for about 10 minutes until it 'poofs'. With the dough hook going, add your your flour (about half), then throw in your salt, then slowly add in the rest of the flour as needed until the dough clears the side of the pan and is soft and still a little sticky. Lightly flour a clean surface and remove the dough and knead a little until soft and smooth. Put the dough in an oiled bowl and cover with plastic wrap and let it rise for about 1 hour and a half. Once the dough has doubled in this time, punch it dough, form into a ball again, cover and let rise another 45 minutes. Punch the dough down again and on an oiled baking sheet spread the dough with your fingers to shape it into a rectangle to fit the pan, pushing down some little indents with your fingers all about.Let it rest another 10 minutes. Make indents again all over, spread with a couple tbsp of olive oil, sprinkle with fresh rosemary and fleur de sel.Bake in a preheated 475F oven for about 20 minutes until done.